Prep 15 mins / Cook 6 mins / Makes 4
• 2 tbsps sunflower oil • 3 chicken fillets • 3 chicken thighs, bones removed • 1 red onion, grated • 3 tbsps parsley, roughly chopped • ¼ cup Nando’s PERi-PERi sauce • 100 g toasted breadcrumbs • 125 g mozzarella • 8 cocktail buns
FENNEL SALAD •1 Fennel bulb, thinly shaved into ribbons • 100 g cherry/rosa/baby tomatoes, halved • 3 tbsps tomatoes, roughly chopped • 3 passion fruit • 5 tbsps plain yoghurt • Salt to taste
1 Chop the chicken very finely.
2 Combine the chicken with the grated red onion, parsley, Nando’s PERi-PERi sauce and toasted breadcrumbs. Allow the mixture to sit for 30 mins before rolling into golf ball sizes.
3 Heat the oil to a medium heat.
4 Place the balls in the pan, press them down to make a patty shape and cook until browned and cooked through (about 3 mins a side).
5 To make the fennel salad, toss together the fennel, halve and chopped tomatoes, the passion fruit pulp and yoghurt. Season with salt and pepper and toss.
6 Halve the buns and toast lightly before adding the chicken patty topped with torn mozzarella and the tangy fennel salad.